There’s nothing quite like a pot of homemade broth simmering away, filling your kitchen with rich, savory aromas. Soup bones are the secret to a deeply flavorful, nourishing broth that can be used in soups, stews, or even sipped on its own. This easy recipe breaks down how to extract every bit of goodness from your bones, leaving you with a golden, nutrient-packed broth that will elevate any dish.
Why You’ll Love This Recipe
- Rich and Flavorful: Slow-simmered bones release deep, meaty flavors that store-bought broths just can’t match.
- Packed with Nutrients: Loaded with collagen, minerals, and gelatin, making it great for gut health and joint support.
- Versatile: Use it as a base for soups, stews, sauces, or simply sip it for a warm, comforting drink.
- Easy to Store: Make a big batch and freeze for future meals!
Ingredients
All you need are a few simple ingredients to create the ultimate homemade broth:
- Soup Bones: The key to a rich, flavorful broth; use beef, chicke or bones.
- Onion: Adds a mild sweetness and depth of flavor.
- Carrots: Contributes a natural sweetness and balances out the broth.
- Celery: Adds an earthy flavor and enhances the aroma.
- Garlic: Brings a warm, savory depth.
- Bay Leaves: Infuses subtle herbal notes.
- Peppercorns: Provides a mild spice that complements the richness of the broth.
- Apple Cider Vinegar: Helps break down the bones to release minerals and collagen.
- Water: The base for your broth; filtered water works best.
Note: The exact measurements for these ingredients can be found in the recipe card below.
How to Make the Best Soup Bones Broth
Step 1: Roast the Bones
For a richer, more robust flavor, preheat your oven to 425°F and roast the bones on a baking sheet for about 30 minutes until golden brown.
Step 2: Prepare the Broth
Place the roasted bones in a large pot or slow cooker. Add onions, carrots, celery, garlic, bay leaves, and peppercorns.
Step 3: Add Water and Vinegar
Pour in enough water to cover the bones, then add apple cider vinegar to help extract nutrients.
Step 4: Simmer Low and Slow
Bring the mixture to a gentle simmer over low heat. Let it cook for at least 12-24 hours for maximum flavor and nutrient extraction. If using a pressure cooker, cook for about 3 hours.
Step 5: Strain and Store
Once done, strain out the bones and vegetables using a fine-mesh sieve. Pour the broth into jars and let it cool before refrigerating or freezing.
Pro Tips for Making the Recipe
- Roast the Bones: This enhances the flavor, giving the broth a deeper, richer taste.
- Don’t Boil: A gentle simmer is key to extracting nutrients without making the broth cloudy.
- Skim the Foam: Remove any impurities that rise to the surface for a cleaner broth.
- Use a Slow Cooker: Set it and forget it for an effortless long-simmered broth.
- Save the Fat: The fat that rises to the top can be used for cooking or making sauces.
How to Serve
- As a Base: Use it in soups, stews, gravies, and risottos.
- For Cooking Grains: Swap out water for broth when cooking rice, quinoa, or pasta.
- As a Hot Drink: Sip on a warm mug of broth for a nourishing and soothing drink.
- For Sauces: Use it to deglaze a pan and create rich, flavorful sauces.
“Check out this delicious Beef Pho Recipe for a rich and aromatic Vietnamese noodle soup that pairs perfectly with homemade bone broth!”
Make Ahead and Storage
Storing Leftovers
Store broth in an airtight container in the refrigerator for up to 5 days.
Freezing
Pour cooled broth into freezer-safe bags or containers and freeze for up to 6 months.
Reheating
Reheat on the stovetop over low heat or in the microwave until warmed through.
“Looking for a refreshing treat after a hearty bowl of soup? Try this Homemade Shamrock Shake for a deliciously minty dessert!”
FAQs
What are the best bones to use for soup?
For beef broth, use marrow bones, knuckles, and oxtail. For chicken broth, use a whole carcass or leftover drumsticks. lamb bones also work well!
Why add vinegar to soup bones?
Apple cider vinegar helps break down the bones, releasing minerals and collagen, making your broth even more nutritious.
How long should I simmer soup bones?
For the best results, simmer for at least 12 hours, but up to 24 hours for a deep, rich broth. If using a pressure cooker, 3 hours is enough.
Can I reuse soup bones?
Yes! You can reuse bones for a second batch of broth, though it will be lighter in flavor and nutrients.
This Soup Bones Recipe is the ultimate foundation for countless meals. Whether you’re making a comforting bowl of soup, a rich sauce, or just sipping on something warm and nourishing, this homemade broth is packed with flavor and goodness. Try it once, and you’ll never go back to store-bought broth again!
Soup Bones Broth
Equipment
- Large Pot
- Slow Cooker
- Fine Mesh Sieve
Ingredients
- 2 lbs Soup Bones Beef, chicken, or lamb bones
- 1 Onion Quartered
- 2 Carrots Chopped
- 2 Celery Chopped
- 3 cloves Garlic Crushed
- 2 Bay Leaves
- 1 tsp Peppercorns
- 2 tbsp Apple Cider Vinegar
- 10 cups Water Filtered preferred
Instructions
- Preheat oven to 425°F. Roast the bones on a baking sheet for 30 minutes until golden brown.
- Place roasted bones in a large pot or slow cooker. Add onion, carrots, celery, garlic, bay leaves, and peppercorns.
- Pour in water to cover bones and add apple cider vinegar.
- Bring to a gentle simmer over low heat. Let cook for 12-24 hours (or 3 hours in a pressure cooker).
- Strain the broth using a fine-mesh sieve. Discard solids.
- Let the broth cool, then store in jars in the refrigerator or freezer.